Low Carb Stuffed Acorn Squash

• 45 g Parmesan cheese in pieces
• 15 g fresh parsley leaves plus extra to garnish or 15 g celery leaves, plus extra to garnish

Acorn Squash

• 1 acorn squash
• avocado oil to rub
  ou unsalted butter melted, to rub
• salt to season
• ground black pepper to season

Filling

• 115 g cauliflower florets small stems removed
• 60 g yellow onion cut into pieces
• 30 g celery cut into pieces (2.5 cm/1 in.)
• 15 g walnut halves, shelled
  ou 15 g pecan nut halves, raw
• 30 g avocado oil
• ¼ tsp salt
• 1 pinch ground black pepper
• 140 g cremini mushrooms fresh, destemmed and quartered
• 30 g dried cranberries unsweetened (optionnel)
• 1 ½ tsp tamari sauce
• 1 ½ tsp apple cider vinegar
• 1135 g water